In a large sauce pan bring water and rhubarb to a boil then add the sugar. Boil for about 5 minutes.Add the Jello and stir until dissolved.Add the cherry pie filling.Boil for about 10 more minutes.Let cool and put in freezer containers and put in the freezer.

I have kept this in the freezer for at least 6 months. It is usually gone by Christmas.You can make different flavors by changing the pie filling and the jello.